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To create these Cannoli Cheesecake Bars, it’s essential to understand the critical ingredients that contribute to their irresistible flavor and texture. Each component plays a vital role in crafting the perfect dessert experience.

Cannoli Cheesecake Bars

Discover the perfect dessert fusion with Cannoli Cheesecake Bars! These delightful treats blend the creamy richness of cheesecake with the irresistible flavors of traditional cannoli. Featuring a crunchy graham cracker crust and a velvety filling made from cream cheese and ricotta, these bars are as visually stunning as they are delicious. Easy to make and perfect for any occasion, they promise to impress your guests and satisfy your sweet cravings. Indulge in a slice of this unforgettable dessert!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup granulated sugar

1 tsp ground cinnamon

For the filling:

16 oz cream cheese, softened

1 cup ricotta cheese

1 cup powdered sugar

2 large eggs

1 tsp vanilla extract

½ tsp almond extract

½ cup mini chocolate chips (plus extra for topping)

For the topping:

½ cup whipped cream

2 tbsp powdered sugar

Ground cinnamon (for dusting)

Chopped pistachios or candied orange peel (optional, for garnish)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until well combined and the mixture resembles wet sand.

    Press the crumb mixture firmly into the bottom of a 9x9-inch baking dish lined with parchment paper, creating an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and allow to cool slightly.

      Make the filling: In a large mixing bowl, beat the softened cream cheese and ricotta using an electric mixer until smooth and creamy. Add in the powdered sugar, eggs, vanilla extract, and almond extract. Mix until fully combined and smooth.

        Gently fold in the mini chocolate chips into the cheesecake batter.

          Pour the cheesecake filling over the cooled crust, spreading it evenly.

            Bake in the oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake bars cool inside the oven with the door slightly ajar for about 1 hour.

              After cooling, refrigerate the cheesecake bars for at least 4 hours, or overnight to set completely.

                Prepare the topping: In a medium mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

                  Once the cheesecake is set, remove it from the refrigerator. Spread or pipe the whipped cream evenly on top.

                    Dust lightly with ground cinnamon and sprinkle with extra chocolate chips and optional garnish of chopped pistachios or candied orange peel if desired.

                      Slice into squares and serve chilled. Enjoy the delicious fusion of cannoli and cheesecake!

                        Prep Time: 20 mins | Total Time: 5 hours (including cooling) | Servings: 16 bars